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Baked Beans on Toast

baked-beans-blog

Recipe by Josh Whitehead.

The ultimate breakfast, quick lunch or late night snack, just as good the next day. My comfort food that I would walk over hot coals to get at.

Ingredients

Makes 4 portions

1 Roughly Chopped Onion
3 Cloves Garlic, Minced
2 Tablespoons Tomato Purée
1 Teaspoon Smoked Paprika
1 Teaspoon Ground Cumin
1 Teaspoon Curry Powder
1 Tablespoon Wholegrain Mustard
2 Tablespoons Dark Brown Sugar
3 Tablespoons Soy Sauce
1 Tablespoon HP Brown Sauce
3 Tablespoons Miso Paste
2 Small Tins Butter Beans, Roughly 500g Washed Weight
200g Tomato Passata
3 Tablespoons Cider Vinegar
Thick Slices Of Sourdough Bread
Parmesan Cheese

Preparation method

Heat a little oil in a fairly deep saucepan and the the onion and garlic and slowly cook until they begin to gain a little bit of colour.

Add the spices, sugar, tomato purée and mustard and cook on a gently heat for five minutes.

Add the soy, miso paste, vinegar, brown sauce and Passata and cook for around ten minutes on a low heat.

Add the beans and stir until the mixture is thick and coats the beans.

Taste and season with salt and pepper as desired.

Lightly drizzle the sourdough with olive oil and heat in a dry, non stick frying pan. If you have a griddle pan, even better, use that.

Gently heat until the bread is lightly charred.

Spoon the beans on top of the bread and top with shavings of Parmesan cheese.

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